Wendy w
11-19-2001, 01:15 PM
Hi Renee,
I have to thank you for your mention of drying cheese in the dehydrator per the Good Things Cookbook by Helen Witty. I ended up buying the book a few months ago and I did get around to making dried cheddar and it worked out really well. I haven't gotten around to making bread yet but I added it to a couple of things, like bread spread and it tastes great! I really want to try a couple of other types of cheeses and I think that feta will be next. By the way, I made the following rub over the weekend and it is wonderful.
I posted this last month for Jewel. Here it is again for anyone that may be interested. Jewel, if you are reading this, you must make it as the aroma & flavor are wonderful! BF went nuts! I am in the process of trying other rub recipes too. A good friend is married to a fireman (he made me a wonderful cheeseboard last year) and I decided to make him some "manly man" rubs as a gift.
Thanks again!
Adobo Style Seasoning Rub
1/4 cup high quality dried onion bits
1/4 cup crumbled dried oregano leaves, preferably Mexican
1 1/2 T whole black peppercorns
1 1/2 T cumin seed
1 T coarse (Kosher) salt, optional
2 t high quality granulated garlic or garlic powder (not garlic salt)
2 t whole coriander seed
1/2 to 1 t pure ground chile (such as ancho) or to taste
Makes 2/3 cup
1. Combine the ingredients in a blender, food processor, or spice mill and run the machine until you have a uniform mixture. Stored airtight in a clean, dry jar in a cool cupboard, the seasoning will keep well for a couple of months or more.
2. To use: Rub the chicken, prok, beef, or fish with freshly squeezed lime juice, then with the adobo seasoning. Let the food marinate in the refrigerator for 2 hours, then brush with oil or melted butter and grill or broil, or saute in oil or butter.
Other uses from the author:When using this rub, the requisite touch of tartness is provided by rubbing the food with a little lime or lemon juice before the seasoning is applied. Key lime juice is especially good (and available bottled, without sweetening). This seasoning is also a great finishing sprinkle for beans, rice, or soup, and is especially good worked into butter, along with a generous squeeze of lime juice, for spreading on hot corn on the cob. It's a delicious seasoning too, on slices of eggplant brushed with oil and baked on a cookie sheet in a 400F oven.
I have to thank you for your mention of drying cheese in the dehydrator per the Good Things Cookbook by Helen Witty. I ended up buying the book a few months ago and I did get around to making dried cheddar and it worked out really well. I haven't gotten around to making bread yet but I added it to a couple of things, like bread spread and it tastes great! I really want to try a couple of other types of cheeses and I think that feta will be next. By the way, I made the following rub over the weekend and it is wonderful.
I posted this last month for Jewel. Here it is again for anyone that may be interested. Jewel, if you are reading this, you must make it as the aroma & flavor are wonderful! BF went nuts! I am in the process of trying other rub recipes too. A good friend is married to a fireman (he made me a wonderful cheeseboard last year) and I decided to make him some "manly man" rubs as a gift.
Thanks again!
Adobo Style Seasoning Rub
1/4 cup high quality dried onion bits
1/4 cup crumbled dried oregano leaves, preferably Mexican
1 1/2 T whole black peppercorns
1 1/2 T cumin seed
1 T coarse (Kosher) salt, optional
2 t high quality granulated garlic or garlic powder (not garlic salt)
2 t whole coriander seed
1/2 to 1 t pure ground chile (such as ancho) or to taste
Makes 2/3 cup
1. Combine the ingredients in a blender, food processor, or spice mill and run the machine until you have a uniform mixture. Stored airtight in a clean, dry jar in a cool cupboard, the seasoning will keep well for a couple of months or more.
2. To use: Rub the chicken, prok, beef, or fish with freshly squeezed lime juice, then with the adobo seasoning. Let the food marinate in the refrigerator for 2 hours, then brush with oil or melted butter and grill or broil, or saute in oil or butter.
Other uses from the author:When using this rub, the requisite touch of tartness is provided by rubbing the food with a little lime or lemon juice before the seasoning is applied. Key lime juice is especially good (and available bottled, without sweetening). This seasoning is also a great finishing sprinkle for beans, rice, or soup, and is especially good worked into butter, along with a generous squeeze of lime juice, for spreading on hot corn on the cob. It's a delicious seasoning too, on slices of eggplant brushed with oil and baked on a cookie sheet in a 400F oven.